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About the Dish

  • Dried Barberries

    Dried Barberries

  • Butter

    Butter

  • Basmati Rice

    Basmati Rice

  • Sliced Almonds

    Sliced Almonds

  • Dill

    Dill

  • Saffron

    Saffron

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Cucumber

    Cucumber

  • Sultanas

    Sultanas

  • Chicken Breast

    Chicken Breast

  • Curry Powder

    Curry Powder

METHOD

1
Heat oven to 425 degrees. Rinse barberries under running water. Place in a mixing bowl and cover with enough water to allow the berries to float and any sand to sink to the bottom. Set aside to soak.
2
Prepare your mise en place: Peel and mince garlic. Pick and chop dill fronds; save the stems. Quarter cucumbers lengthwise; thinly slice crosswise. Pick and chop mint leaves.
3
Rinse rice well in warm water. Drain barberries thoroughly.
4
Heat a saucepot over medium heat, and add butter. When butter is melted, stir in garlic and cook, stirring, 30 seconds. Stir in barberries and cook 2 minutes more. Add rice, almonds, dill stems, 1/2 teaspoon kosher salt, saffron and 1 cup water. Bring to a simmer, then cover and reduce heat to low. Cook 8-10 minutes, or until most of the liquid is evaporated. Keep covered, remove from heat and set aside.
5
While the rice cooks, prepare the creamy cucumbers: In a small bowl combine yogurt, cucumbers, sultanas and mint, and season with kosher salt and pepper to taste. Set aside at room temperature.
6
Season chicken breasts on all sides with curry spice and 1/4 teaspoon kosher salt. Lightly coat a heavy baking pan with 1 teaspoon cooking oil. Place seasoned chicken on the pan, and cook 12-14 minutes, or until lightly browned and cooked through.
7
Remove dill stems from the rice. With a fork, fluff in chopped dill fronds. Taste and adjust seasoning as desired.
8
Slice chicken across the grain, then serve over rice with creamy cucumbers on the side. Enjoy!